Effects of dietary inclusion of sunflower soap stocks on colour, oxidation and microbiological growth of meat from light fattening lambs
Summary Thirty‐two lambs were finished on a total mixed ration (TMR) pelleted alone (00SS) or including sunflower soap stock (SS): 15SS (15 g SS per kg TMR), 30SS (30 g SS per kg TMR) and 60SS (60 g SS per kg TMR). Lambs (8 per group) were slaughtered at 27 kg live weight. Colour evolution, lipid ox...
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| Veröffentlicht in: | International journal of food science & technology 2020-03, Vol.55 (3), p.1119-1125 |
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| creator | Blanco, Carolina Bodas, Raúl Andrés, Sonia Rodríguez‐Calleja, Jose María Mateo, Javier Rozada, Fernando Giráldez, F. Javier |
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Thirty‐two lambs were finished on a total mixed ration (TMR) pelleted alone (00SS) or including sunflower soap stock (SS): 15SS (15 g SS per kg TMR), 30SS (30 g SS per kg TMR) and 60SS (60 g SS per kg TMR). Lambs (8 per group) were slaughtered at 27 kg live weight. Colour evolution, lipid oxidation, microbial growth and detection of diarrhoeagenic Escherichia coli were studied in meat samples. SS in the diet reduced meat lipid oxidation (P 0.05) on the cholesterol oxidation products. Meat from 60SS and control animals (00SS) revealed greater discoloration (P |
| doi_str_mv | 10.1111/ijfs.14277 |
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Thirty‐two lambs were finished on a total mixed ration (TMR) pelleted alone (00SS) or including sunflower soap stock (SS): 15SS (15 g SS per kg TMR), 30SS (30 g SS per kg TMR) and 60SS (60 g SS per kg TMR). Lambs (8 per group) were slaughtered at 27 kg live weight. Colour evolution, lipid oxidation, microbial growth and detection of diarrhoeagenic Escherichia coli were studied in meat samples. SS in the diet reduced meat lipid oxidation (P < 0.05), but had no significant effect (P > 0.05) on the cholesterol oxidation products. Meat from 60SS and control animals (00SS) revealed greater discoloration (P < 0.05) than 15SS. SS supplementation did not affect the microbiological populations, whereas high doses of SS seemed to increase the proliferation of diarrhoeagenic E. coli on day 14 (P < 0.10). These results suggest that the rate of SS inclusion in the diet of fattening lambs should not be above 15 g SS per kg TMR.
Sunflower soapstock inclusion in the diet of fattening lambs modifies meat quality traits and food‐safety.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.14277</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Antioxidant ; by‐product ; Cholesterol ; Color ; Diet ; Dietary supplements ; Discoloration ; E coli ; Escherichia coli ; Helianthus ; Lipid peroxidation ; Lipids ; Meat ; Microorganisms ; Oxidation ; oxysterols ; shelf life ; spoilage ; Sunflower ; Sunflowers ; TBARS ; Total mixed rations</subject><ispartof>International journal of food science & technology, 2020-03, Vol.55 (3), p.1119-1125</ispartof><rights>2019 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2020 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3747-b8a2ff8e6bda3e120ae0a66c2cc34ccf7ac01480956d61014f063db473e0bc4b3</citedby><cites>FETCH-LOGICAL-c3747-b8a2ff8e6bda3e120ae0a66c2cc34ccf7ac01480956d61014f063db473e0bc4b3</cites><orcidid>0000-0003-2677-5229 ; 0000-0001-5255-1582</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.14277$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.14277$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Blanco, Carolina</creatorcontrib><creatorcontrib>Bodas, Raúl</creatorcontrib><creatorcontrib>Andrés, Sonia</creatorcontrib><creatorcontrib>Rodríguez‐Calleja, Jose María</creatorcontrib><creatorcontrib>Mateo, Javier</creatorcontrib><creatorcontrib>Rozada, Fernando</creatorcontrib><creatorcontrib>Giráldez, F. Javier</creatorcontrib><title>Effects of dietary inclusion of sunflower soap stocks on colour, oxidation and microbiological growth of meat from light fattening lambs</title><title>International journal of food science & technology</title><description>Summary
Thirty‐two lambs were finished on a total mixed ration (TMR) pelleted alone (00SS) or including sunflower soap stock (SS): 15SS (15 g SS per kg TMR), 30SS (30 g SS per kg TMR) and 60SS (60 g SS per kg TMR). Lambs (8 per group) were slaughtered at 27 kg live weight. Colour evolution, lipid oxidation, microbial growth and detection of diarrhoeagenic Escherichia coli were studied in meat samples. SS in the diet reduced meat lipid oxidation (P < 0.05), but had no significant effect (P > 0.05) on the cholesterol oxidation products. Meat from 60SS and control animals (00SS) revealed greater discoloration (P < 0.05) than 15SS. SS supplementation did not affect the microbiological populations, whereas high doses of SS seemed to increase the proliferation of diarrhoeagenic E. coli on day 14 (P < 0.10). These results suggest that the rate of SS inclusion in the diet of fattening lambs should not be above 15 g SS per kg TMR.
Sunflower soapstock inclusion in the diet of fattening lambs modifies meat quality traits and food‐safety.</description><subject>Antioxidant</subject><subject>by‐product</subject><subject>Cholesterol</subject><subject>Color</subject><subject>Diet</subject><subject>Dietary supplements</subject><subject>Discoloration</subject><subject>E coli</subject><subject>Escherichia coli</subject><subject>Helianthus</subject><subject>Lipid peroxidation</subject><subject>Lipids</subject><subject>Meat</subject><subject>Microorganisms</subject><subject>Oxidation</subject><subject>oxysterols</subject><subject>shelf life</subject><subject>spoilage</subject><subject>Sunflower</subject><subject>Sunflowers</subject><subject>TBARS</subject><subject>Total mixed rations</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNp9kEFPwyAYhonRxDm9-AtIvBk7gbZ0PZpl05klHtRzQyl0TAoTaOb-gT9baj3LhS_w8H28DwDXGM1wXPdqJ_0MZ6QoTsAEpzRPCCX4FExQmaMkz0h6Di683yGESFpkE_C9lFLw4KGVsFEiMHeEynDde2XNcOh7I7U9CAe9ZXvog-UfkTaQW217dwftl2pYGGhmGtgp7myt4l2rONOwdfYQtkOjTrAApbMd1KrdxpKFIIwyLdSsq_0lOJNMe3H1t0_B-2r5tnhKNi-P68XDJuHxv0VSzxmRci5o3bBUYIKYQIxSTjhPM85lwTjC2TzGpQ3FsZSIpk2dFalANc_qdApuxr57Zz974UO1izFMHFlFI3lelmVeRup2pGIa752Q1d6pLsqpMKoG09Vguvo1HWE8wgelxfEfslo_r17HNz9ExYQS</recordid><startdate>202003</startdate><enddate>202003</enddate><creator>Blanco, Carolina</creator><creator>Bodas, Raúl</creator><creator>Andrés, Sonia</creator><creator>Rodríguez‐Calleja, Jose María</creator><creator>Mateo, Javier</creator><creator>Rozada, Fernando</creator><creator>Giráldez, F. 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Javier</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3747-b8a2ff8e6bda3e120ae0a66c2cc34ccf7ac01480956d61014f063db473e0bc4b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Antioxidant</topic><topic>by‐product</topic><topic>Cholesterol</topic><topic>Color</topic><topic>Diet</topic><topic>Dietary supplements</topic><topic>Discoloration</topic><topic>E coli</topic><topic>Escherichia coli</topic><topic>Helianthus</topic><topic>Lipid peroxidation</topic><topic>Lipids</topic><topic>Meat</topic><topic>Microorganisms</topic><topic>Oxidation</topic><topic>oxysterols</topic><topic>shelf life</topic><topic>spoilage</topic><topic>Sunflower</topic><topic>Sunflowers</topic><topic>TBARS</topic><topic>Total mixed rations</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Blanco, Carolina</creatorcontrib><creatorcontrib>Bodas, Raúl</creatorcontrib><creatorcontrib>Andrés, Sonia</creatorcontrib><creatorcontrib>Rodríguez‐Calleja, Jose María</creatorcontrib><creatorcontrib>Mateo, Javier</creatorcontrib><creatorcontrib>Rozada, Fernando</creatorcontrib><creatorcontrib>Giráldez, F. 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Javier</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of dietary inclusion of sunflower soap stocks on colour, oxidation and microbiological growth of meat from light fattening lambs</atitle><jtitle>International journal of food science & technology</jtitle><date>2020-03</date><risdate>2020</risdate><volume>55</volume><issue>3</issue><spage>1119</spage><epage>1125</epage><pages>1119-1125</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Thirty‐two lambs were finished on a total mixed ration (TMR) pelleted alone (00SS) or including sunflower soap stock (SS): 15SS (15 g SS per kg TMR), 30SS (30 g SS per kg TMR) and 60SS (60 g SS per kg TMR). Lambs (8 per group) were slaughtered at 27 kg live weight. Colour evolution, lipid oxidation, microbial growth and detection of diarrhoeagenic Escherichia coli were studied in meat samples. SS in the diet reduced meat lipid oxidation (P < 0.05), but had no significant effect (P > 0.05) on the cholesterol oxidation products. Meat from 60SS and control animals (00SS) revealed greater discoloration (P < 0.05) than 15SS. SS supplementation did not affect the microbiological populations, whereas high doses of SS seemed to increase the proliferation of diarrhoeagenic E. coli on day 14 (P < 0.10). These results suggest that the rate of SS inclusion in the diet of fattening lambs should not be above 15 g SS per kg TMR.
Sunflower soapstock inclusion in the diet of fattening lambs modifies meat quality traits and food‐safety.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.14277</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0003-2677-5229</orcidid><orcidid>https://orcid.org/0000-0001-5255-1582</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Antioxidant by‐product Cholesterol Color Diet Dietary supplements Discoloration E coli Escherichia coli Helianthus Lipid peroxidation Lipids Meat Microorganisms Oxidation oxysterols shelf life spoilage Sunflower Sunflowers TBARS Total mixed rations |
| title | Effects of dietary inclusion of sunflower soap stocks on colour, oxidation and microbiological growth of meat from light fattening lambs |
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